Description
Snickerdoodle zucchini bread with cinnamon sugar swirl and ultra moist texture.
Ingredients
1 cup melted coconut oil
3 eggs
1 1/4 cups granulated sugar
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1 tsp salt
2 cups grated zucchini (wet)
Topping: 1/2 cup sugar, 1 tsp cinnamon, 1/4 tsp cream of tartar
Instructions
1. Preheat oven to 350°F and grease two loaf pans.
2. Beat oil, eggs, sugar, and vanilla.
3. Whisk flour, cinnamon, baking soda, cream of tartar, and salt.
4. Combine wet and dry ingredients.
5. Fold in grated zucchini.
6. Mix topping ingredients separately.
7. Fill pans halfway and add topping layer.
8. Add remaining batter and sprinkle remaining topping.
9. Bake 45–50 minutes until knife comes out clean.
10. Cool completely before slicing.
Notes
Do not squeeze zucchini dry.
Substitute baking powder if no cream of tartar.
Store airtight up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg